Text 21912, 106 rader
Skriven 2007-10-28 22:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: FUNNY statements 354
============================
 ML> Actually, there are some French ones that I kind of like in
 ML> moderation.
 GJ> I found some Kiwi ones which I quite liked in immoderation.

Kiwis piwis. One of your charms (one of the few to which I am
not immune) is your general immoderation in a moderate package.

 GJ> I am not a cat lover, but neither am I a cat hater, so I don't have an
 GJ> inherent sensitivity and antipathy towards cat pee.

I'm not a dog lover nor a dog hater, but I have an inherent
sensitivity and antipathy towards dog pee, poo, and drool.

   There are lots of
 GJ> new Kiwi wineries coming into production, so you may be pleasantly
 GJ> surprised at what you find when you go there.

Luckily it appears as though we will be giving the wine country
a miss and instead oohing and aahing at the Southern Alps.

 ML> My heart always leaps a little when I see the squat dark bottle.
 GJ> That was completely new to me, but I shall certainly keep my eyes open
 GJ> for it in future.  Dark in colour and flavour, a beer with an
 GJ> attitude. With beer such as that available, why is stuff like Corona
 GJ> the main Mexican beer sold outside of that country?

Advertising, advertising and prevarication, me lad.

 -=> Glen Jamieson said to Hap Newsom <=-

 -> quite yet? In which case, reassure her that I would not put
 -> a real bunny into the microwave. (It would make the meat tough.
 -> [eg])
 GJ> That is something I haven't tried; would it really?

Yes. Try it with chicken sometime. The effect with rabbit would be
similar but more extreme, because of the leanness and characteristics
of the musculature.

 GJ> One of our top chefs tried introducing guinea pig dishes in his
 GJ> restaurant some years ago, but in those days people were not as
 GJ> adventurist, and hardly anyone ate it.

Because Adelaidewhos are just as wimpy as everyone else on this
planet, though they are not inclined to admit that. Did Kevin
taste Cheong's Guinea pig?

 GJ> In the Depression they were trapped and sold cheaply from door to
 GJ> door, and referred to as, "underground mutton".  I like the flavour
 GJ> very much, but as they tend to be rather pricy, at about $9/kg, I don't
 GJ> have a chance to enjoy them often.

Um, so, if they're denigrated and devalued, why are they rather
pricy?

Grilled red mullet with lemon chilli and marjoram
cat: fish, main
Serves: 6

6 sm red mullet (from colder waters)
- filleted and deboned
2 Tb olive oil
2 cloves garlic, finely chopped
1 ts Madras curry powder
1 lg red chilli, seeded and cut into slivers
1 bay leaf
1 lg onion sliced
2 tomatoes, skinned, seeded and diced
2 lemons
150 g butter, melted
2 Tb Noilly Prat
chopped coriander
freshly dried marjoram
salt
freshly ground black pepper

Fry the fillets in olive oil, skin side first, then
turn over to seal flesh. Remove from the pan and set
aside on a plate.

Add garlic, curry powder, chilli, bay leaf, onion, and
tomatoes to the same frying pan and cook gently for a
few minutes without browning.

Peel the skin and membrane off the lemons. Using a sharp
knife, cut down one side of the membrane between each
segment and flip the segment out, removing the seeds at
the same time.

Add the red mullet fillets to the frying pan, meat side
down, then arrange lemon segments over the top and brush
with the melted butter.

Add wine and put frying pan under a grill for 3 min.

Season with salt and pepper.

Arrange the fish on a platter and garnish with chopped
coriander and dried marjoram. This dish can be served
with a pilaf.

Cheong Liew

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